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New York’s First Kosher Sushi—Brilliant! 

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By Doug Singer

The higher end of New York’s sushi landscape is dotted few and far between with omakase-style restaurants. Butterfish has taken the plunge into different waters and is now boasting the city's first kosher omakase. Partnering with Joey Allaham, a recognized name in the kosher restaurant world, has proven to be an extremely prudent choice for Butterfish and the results have people lining up for what continues to be a stellar selection of only the freshest jewels from a variety of worldwide waters.

Situated on Madison Avenue between 55th and 56th street in the iconic Sony building, the sushi at Butterfish is served Tokyo-style, with the rice warm and the fish cool, making it melt in your mouth, well, like butter!

New additions to the incredible selection of world-class sushi include eclectic cooked offerings like the Veal Sweetbread Roll (watercress, asparagus, garlic aioli) and the rather unique Curry Fennel Prosciutto sushi. 

This unusual pairing of an authentic Japanese sushi restaurant under the strict Kosher supervision of the Orthodox Union (OU) is something that simply must be tried. The exceptionally gifted Chef Hitoshi Saito, creates a remarkable selection of artfully crafted, new age sushi that delights customers on a daily basis. If you want to step it up a level, make reservations to dine at “Hitoshi’s Table”, a unique chef’s table experience.

www.butterfishny.com

By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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